Chicken Enchilada Casserole 🌯

Name: Chicken Enchilada Casserole
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb chicken breast; 10 corn tortillas; 2 cups salsa; 1 can black beans; 2 cups shredded cheddar cheese; 1 cup frozen corn; 1 tsp cumin; 1 tsp chili powder; 0.5 cup sour cream

All the saucy, cheesy joy of enchiladas stacked lasagna-style, no rolling required.

50 min · Beginner · 510 cal · 36g protein · $1.90/serving · Mexican

Comfort Food Budget-Friendly Meal Prep

50minutes

6servings

510calories

36gprotein

$1.90per serving

Ingredients (serves 6)

1.5 lb chicken breast
10 corn tortillas
2 cups salsa
1 can black beans
2 cups shredded cheddar cheese
1 cup frozen corn
1 tsp cumin
1 tsp chili powder
0.5 cup sour cream

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Instructions

1
Heat the oven to 375°F. Simmer the chicken in salted water until cooked through, about 12 minutes, then shred with two forks.
2
Toss the shredded chicken with 1 cup salsa, the drained black beans, corn, cumin, and chili powder.
3
Spread a little salsa in a 9x13 dish, then layer tortillas, half the chicken mixture, and a third of the cheese. Repeat, topping the final tortilla layer with salsa and remaining cheese.
4
Bake at 375°F until the cheese is melted and the edges bubble, about 25 minutes.
5
Rest 5 minutes, then serve with sour cream dolloped on top.